At Omaha Steaks, we love bison just about as much as we love beef. It’s sweet and flavorful, it’s rich in vitamins, and minerals, and bison steaks cook very similarly to beef steaks. The differences and similarities between bison and beef steaks are many, but how do you cook bison steaks? These bison steak recipes were created in the Omaha Steaks Test Kitchen to highlight the unique flavor of bison steaks and burgers, and of course to be easy to make. They’re relatively low in fat — use high-quality ingredients and get ready to serve meals that are unique and health-conscious! Skillet Roasted Bison Top Sirloins with Wild Mushrooms, Roasted Shallots and Fresh Thyme Skillet Roasted Bison Top Sirloins with Wild Mushrooms, Roasted Shallots and Fresh Thyme 4 Omaha Steaks bison top sirloins 2 Tbsp. Omaha Steaks Private Reserve Seasoning 3 Tbsp. canola oil 1 Tbsp. chopped roasted garlic 1/4 cup chopped roasted shallots 8 oz. wild mushrooms, sliced Shiitake Mushrooms Cremini Mushrooms Hedgehog Mushrooms 1 tsp. fresh thyme, minced 1/2 tsp. sea salt 1/8 tsp. ground black pepper 1/4 cup red wine 4 large thyme sprigs Preheat oven to 300 degrees. Heat a iron skillet with canola oil over high heat. Generously season the sirloins with Omaha Steaks Private Reserve Seasoning. Brown steaks for 2-3 minutes on first side or until well browned. Flip over steaks and add the roasted garlic, roasted shallots, and wild mushrooms. Place pan with steak in heated oven and roast until steaks are medium rare, (about 10 minutes for a 1-1/4? thick steak.) Remove pan from oven, add fresh chopped thyme and sprinkle the mushrooms with sea salt and black pepper. Deglaze the pan with red wine and serve steaks with mushrooms over the top. Garnish with a fresh thyme sprig. Grilled Bison Ribeye Steaks with Chimichurri Salsa Grilled Bison Ribeye Steaks with Chimichurri Salsa 4 Omaha Steaks Bison Ribeye Steaks Sea salt and fresh ground black pepper, to taste 1 cup Chimichurri Salsa ((recipe below)) 4 cilantro sprigs Season and grill the steaks to desired doneness. Top each steak generously with the Chimichurri Salsa. Garnish each steak with one cilantro sprig. Chimichurri Salsa 1/2 cup green onions, minced 2 tsp. fresh oregano, minced 1/4 cup red bell pepper, minced 1/4 cup cilantro, minced 1 Tbsp. jalapeno, minced 2 tsp. fresh garlic, minced 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1 Tbsp. extra virgin olive oil 2 Tbsp. red wine vinegar 1/2 lime, juiced Combine all ingredients in a bowl and mix well. Peppercorn Crusted Bison Strip Loin with Tri-Colored Grilled Peppers and Onions Peppercorn Crusted Bison Strip Loin with Tri-Colored Grilled Peppers and Onions 1 oz. olive oil 4 Omaha Steaks Bison Strip Loins 1 Tbsp. whole peppercorns 2 tsp. coarse sea salt 1 yellow bell pepper, julienned 1 green bell pepper, julienned 1 red bell pepper, julienned 1 red onion, julienned 4 large rosemary sprigs In a spice grinder or a clean coffee grinder combine the peppercorns and the salt and grind until the pepper is coarsely ground. Do not over grind. Place the ground pepper and salt on a plate. Brush each side of the bison steaks with olive oil and then press the steaks in the plate with pepper trying to get as much pepper and salt to stick to each side as possible. Heat the olive oil in a sauté pan until smoking. Place the strips in the pan and sear for 1-2 minutes on each side, until brown.https://www.omahasteaks.com/buy/Golden-Plains/Bison?SRCRZ0636 Finish in a 225°f oven for 10-15 minute until desired doneness is achieved. 10 minutes for a 8 oz. strip and 15 minutes for a 12 oz. strip will yield a medium rare steak. (i.e. for medium rare use 130°f internal.) While steak is finishing in oven preheat a cast iron skillet on medium. Add julienned peppers and onion and cook while stirring until seared but still al dente. Garnish each steak with a ribbon of peppers over the top and nice bushy sprig of rosemary. Grilled Bison Filet Mignon with Roasted Leeks and Fennel \tGrilled Bison Filet Mignon with Roasted Leeks and Fennel \t\t \t\t\t \t \t\t\t \t \t\t4 Omaha Steaks Bison Filet Mignons2 Tbsp. olive oil2 tsp. Omaha Steaks Steak Seasoning1 recipe Roasted Leeks and Fennel ((recipe below) )\t \t \t\tPreheat grill on high.Brush steaks with olive oil and season with Omaha Steaks Steak Seasoning.Place steaks on the grill and cook to desired doneness.Serve with the Roasted Leeks and Fennel.\t \t \t\t\t \t \t\t\t Editor’s Note: This post was originally published in July 2014 and has been updated for freshness and comprehensiveness.Bison is lean, rich in nutrients and very high in protein, making it a great choice for the health-conscious and adventurous eaters alike. True to Omaha Steaks tradition, each steak is aged to perfection and hand cut by our master butchers. Find your new favorite bison steak cut here.